Star fruit is the common name for the carambola. This fragrant fruit is small and oval-shaped ranging from 3 to 5 inches long with four to six deep lengthwise grooves. It has an edible thin, waxy bright yellow skin and sweet, juicy almost translucent yellow flesh. Its taste is similar to a combination of lemon, pineapple and apple. It can vary from sweet to slightly tart. When it is sliced crosswise, the slices are is shaped like stars, thus its common name, star fruit. It is native to Malaysia and now an important crop in the tropical and subtropical regions of Asia, the Caribbean, Hawaii and southern Florida. Its interesting shape makes it attractive for fruit baskets, salads and as a garnish for beverages and meat.

There are two types of star fruit, tart and sweet. Tart varieties generally have narrowly spaced ribs; sweet varieties have thick, fleshy ribs.

Star fruit is generally available from August through March.

Choose firm, bright, evenly colored fruit. Ribs often have a slightly brown tinge when ripe. Avoid fruit with brown, shriveled ribs. Slightly green fruit will ripen at home, but avoid fruit that is all green. Star fruit is also available dried.

2 large or medium star fruit = 2 cups slices.

If purchased slightly green, ripen at room temperature uncovered and out of direct sunlight. Turn frequently, until they are bright yellow in color and fragrant. Ripe fruit should be stored at room temperature for two to three days or refrigerated, unwashed, in a tightly covered container or plastic bag for up to one week.

Star fruit is easy to prepare, because it does not require peeling or seeding. It can be eaten out of hand after it has been washed. Wash under cold running water. Cut it crosswise into thin slices. If the skin is unappealing, simply peel it off with a paring knife.